The Canning Doctor: Brazilian Treat

Wednesday, September 9, 2009

Brazilian Treat

A dear friend returned from her annual trip to Brazil with a present for me: a jar of Jaboticaba jam made by her family. It tastes a lot like cranberry but with a little more bite. What a treat!

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Inventory

Meyer Lemon Curd (3).
Strawberry Lemonade Concentrate (4).
Maraschino Cherries (3).
Baked Beans (3).
Relishes: Pepper (1).
Vegetables: Fiddleheads (5), Potatoes (3).
Syrups: Raspberry (1), Maraschino cherry (2).
Chili (1).
Soups: Chicken & Root Vegetable (7), Beef and Bok Choi (2).
Meat Stock: Lobster (14), Turkey (2), Chicken (3), Fish (3).
Pumpkin (1).
Pickles: Dilled Carrots (4), Daikon Radish (1), Fiddleheads (1), Dill (1), Beets (1).
Tomato Sauces: with Persian Spices (4).
Sauces: Plum (5), Applesauce (6), Peach BBQ (1).
Chutney: Rhubarb (9).
Apple Butter (1).
Preserves and Compotes: Black Forest Macaroon (2).
Fruit in syrup: Peaches (2).
Jellies: Plum (5), Rose-Vanilla Grapefruit (4), Concord Grape (8), Muscat Grape (5), Spiced Plum (1), Mint (from my garden) (5), Zesty Watermelon (3), Vanilla Pear (2).
Jams: Mulberry Rhubarb Vanilla (8), Strawberry Rhubarb (10), Wild Blueberry (12), Golden Plum (3), Red Plum (3), Peach (1), Cranberry Habanero (3), Black Raspberry (3), Rhubarb Pineapple (1), Strawberry (7), Strawberry Jalapeno (6), Apple Pie in a Jar (2), Carrot Cake (1), Fig (1), Quince (with Vanilla beans (3), crystallized ginger (1), and cardamom pods (3) in the jars), Peach Marmalade (1), Pineapple Mint (4), Meyer Lemon Marmalade (2), Blackberry (5), Mangorine (2), Mango-Banana (1), Mulberry (1), Cherry-Peach-Apricot (3).